Black forest meringue

Serves 10

6 egg whites

1 tsp cream of tartar juice of ½ a lemon

400g caster sugar

300g tinned black cherries in syrup

2 tbsp cornflour

270g white chocolate, broken into pieces

250ml double cream 25 x 30cm oven tin

baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and line the tin with baking paper. In a stand mixer, whisk the egg whites with the cream of tartar and lemon juice for 2-3 mins until stiff and firm in the bowl. On a slow setting, whisk in 300g of the sugar, 1 tbsp at a time, until it is completely integrated. Whisk on high for 5-6 mins until the mixture is very stiff. Spread the meringue evenly onto the prepared tin and bake for 20 mins until crisp. Allow to cool.

In a large saucepan, combine all but 8 of the black cherries, the syrup and cornflour, then add the remaining sugar. Cook on a low heat for 3-4 mins until the sugar dissolves, then bring to the boil. Simmer for 2-3 mins until thickened. Allow to cool completely.

In a microwaveable bowl, melt 100g of the white chocolate in the microwave for ½ a min and stir until smooth. In a large bowl, whisk the double cream with an electric whisk for 2-3 mins until thick. Mix in the melted white chocolate. Scoop 4 tbsp into a star nozzle piping bag and chill both the bag and cream mixture until needed.

Place a large piece of baking paper on a clean surface and place the meringue upside down on it. Remove the paper the meringue was cooked in and spread with the cream mixture. Reserve approximately 4 tbsp of the cherry mixture, then top the cream with a layer of the cherry mixture from the remainder. Using the baking paper underneath the roulade to help, roll the rectangle into itself lengthways. Transfer to a serving plate, making sure the seam is at the bottom, and leave to chill for 30 mins.

In the meantime, microwave half the remaining white chocolate in a microwaveable bowl for ½-1 min until it can be stirred smooth. Line a small oven tray with baking paper and drizzle the chocolate onto the paper in swirls approximately 5cm wide. Repeat until there are 5. Leave to chill for 1 hr.

Once ready to serve, microwave the remaining white chocolate in a microwaveable bowl for ½-1 min until melted when stirred, then drizzle the white chocolate across and up and down the roulade. Pipe five rosettes of cream on the top, approximately 2cm apart, then drizzle the reserved cherry mixture over the top. Finish by placing the white chocolate swirls in the cream rosettes and adding the 8 remaining black cherries on top, and serve.